Taste of Home
Cheese-Stuffed Shells
TOTAL TIME: Prep: 35 min. Bake: 50 min.
YIELD: 2 casseroles (6 servings each).
When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon
Ingredients
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1 pound bulk Italian sausage
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1 large onion, chopped
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 package (8 ounces) cream cheese, cubed
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1 large egg, lightly beaten
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2 cups shredded part-skim mozzarella cheese, divided
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2 cups shredded cheddar cheese
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1 cup 4% cottage cheese
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1 cup grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon ground cinnamon, optional
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24 jumbo pasta shells, cooked and drained
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SAUCE:
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1 can (29 ounces) tomato sauce
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1 tablespoon dried minced onion
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1-1/2 teaspoons dried basil
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1-1/2 teaspoons dried parsley flakes
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2 garlic cloves, minced
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1 teaspoon sugar
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and, if desired, cinnamon.
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2.
Stuff pasta shells with sausage mixture. Arrange in 2 shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
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3.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.
Nutrition Facts
2 stuffed shells: 397 calories, 23g fat (14g saturated fat), 94mg cholesterol, 1097mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 24g protein.
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